The Best Ever Cornbread Recipe (So Moist!)
Print Pin VideoIf there's one cornbread recipe you need to try, it's this one! I don't use the word BEST lightly, but this really is it. It's soft, moist, buttery, and has just the right amount of sweetness with a lovely hint of honey. I love serving it warm with a generous spread of butter and a drizzle of honey. It's the perfect side for soups, stews, or any of your favourite comfort foods. SO good!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1¾ cups (210 g) all-purpose flour
- 1¼ cups (160 g) cornmeal
- 1¼ tbsps baking powder
- 1 tsp salt - If using salted butter in this recipe, only use ½ tsp of salt.
- ¾ cup (150 g) white granulated sugar
- 1 tbsp (21 g) honey
- ½ cup (113 g) unsalted butter - melted
- ½ cup (105 g) unflavoured vegetable oil - I use canola oil
- 2 large eggs - room temperature
- 1½ cups (360 g) whole milk - room temperature
- extra butter and honey for serving
Instructions
- Preheat the oven to 350℉ (180℃) conventional (see note 1). Lightly grease a 9x13-inch baking pan, making sure the bottom and sides are well coated. You don't need to line it with parchment paper. Set aside.
- In a large bowl, add the all-purpose flour, cornmeal, baking powder, and salt. Using a whisk, mix until everything is evenly combined. Set aside.
- In a separate medium bowl, combine the granulated sugar, honey, melted butter, vegetable oil, eggs, and whole milk. Using a whisk, mix until smooth and well combined.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a wooden spoon, gently mix until the batter is just combined and you can no longer see any dry ingredients. Be careful not to overmix!
- Pour the batter into the prepared baking pan and spread it into an even layer. Tap the pan lightly on the counter once to remove any large air bubbles.
- Bake for 25–28 minutes (see note 2), or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached. Do not overbake.
- Allow the cornbread to cool in the pan for about 15 minutes before slicing and serving warm. I HIGHLY recommend topping each slice with a little extra butter and a drizzle of honey. It is honestly SO good!
Video
Notes
Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode then you will need to decrease the baking temperature to 320°F (160°C) so that the cornbread bakes at the same rate as mine 🙂
Note 2. It's very important NOT to overbake the cornbread! Check at the 25-minute mark and then bake more if needed.
Nutrition
Calories: 229kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 214mg | Potassium: 84mg | Fiber: 1g | Sugar: 10g | Vitamin A: 208IU | Vitamin C: 0.01mg | Calcium: 75mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)